Kale Chips 2 Ways

June 5, 2018

Here are two ways to savor your Kale - they can be made with any kind of kale, although your results may vary with kale types. Curly kale will make cripsier kale. Lactinato (or Dinosaur) kale can be harder to coat in oil for dehyrdating, but stay crunchy longer.

 

Ingredients:

  • 1 large bunch of kale

  • 2-3 tsps of extra-virgin olive oil

  • 3/4 tsp of salt

  • Spices to taste (cayenne, garlic powder, onion powder, etc) - optional

Dehydrator Method:

  1. Wash and thoroughly dry kale. Remove stems and center rib. Coarsely chop. 

  2. In a mixing bowl, toss kale with extra-virgin olive oil and sea salt and spices (if using) until thoroughly coated. 

  3. If using a dehydrator, spread out on trays so that they do not overlap. If using an oven, spread out on baking sheets. Dry kale at 145F for 1 hour (in oven, prop door open and place a fan at one end to move air across the opening).

  4. Reduce heat to 115F and dry for an aother 3-4 hours, until crispy dry. Store in air-tight containers.

 

Raw Method:

  1. Wash and thoroughly dry kale. Remove stems and center rib. Coarsely chop. 

  2. In a mixing bowl, toss kale with extra-virgin olive oil and sea salt and spices (if using) until thoroughly coated. 

  3. If using a dehydrator, spread out on trays. If using an oven, spread out on baking sheets. Dry kale at 110F for 8 hours or overnight (in oven, prop door open and place a fan at one end to move air across the opening). Store in air-tight containers.

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